Description
This hearty Crockpot Chicken Corn Chowder is a comforting, flavorful soup combining tender shredded chicken, sweet corn, potatoes, and a medley of aromatic vegetables and herbs. Slow-cooked to perfection, this creamy chowder makes for an easy, satisfying meal ideal for cozy dinners.
Ingredients
Scale
Vegetables
- 2 medium gold potatoes, diced
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 celery ribs, diced
- 1 jalapeño, diced
- 20 ounces frozen corn kernels
- 5 cloves garlic, minced
Protein
- 2 pounds boneless skinless chicken thighs
Spices and Seasonings
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes
Liquids
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- Prepare the vegetables: Dice the potatoes, sweet onion, red bell pepper, celery ribs, and jalapeño. Add all the diced vegetables to the crockpot.
- Add remaining ingredients: Place the chicken thighs, frozen corn kernels, minced garlic, kosher salt, dried thyme, dried rosemary, crushed red pepper flakes, and chicken broth into the crockpot with the vegetables. Stir to combine all ingredients thoroughly.
- Cook the chowder: Cover the crockpot and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 hours, allowing all flavors to meld and the chicken to become tender.
- Shred the chicken and finish: Once cooking is complete, remove the chicken thighs from the crockpot and shred them finely on a cutting board using two forks. Return the shredded chicken back into the crockpot, then stir in the heavy cream. Mix well before serving to create a creamy, rich chowder. Enjoy!
Notes
- For a thicker chowder, mash some of the potatoes before adding the shredded chicken back in.
- You can substitute chicken breasts if preferred, but thighs provide more flavor and tenderness.
- Adjust the heat level by adding more or less jalapeño and crushed red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
